This Month's Recipe

Bring all ingredients to room temperature (this is important as it promotes the fluffmess of the cake). Lightly grease a very large tube pan and set aside. Reserve 1/3 cup sugar for egg whites. Separate the eggs.

Cream butter thoroughly, adding sugar gradually. Continue to beat for 10 minutes. Add egg yolks, one at a time, beating well after each addition..

Sift flour 3 times and then add alternately with the whipping cream and vanilla. Beat for another 10 minutes until mixture is very light. Beat egg whites separately until frothy and gradually add in 1/3 cup sugar. Fold egg whites into the batter.

Pour batter into tube pan and bake at 300° F for 1 hour and 45 minutes or until it is done (crust should spring back to touch). Let cool in pan for 10 minutes and then turn out and cool on rack. Do not try to remove before cake has had a chance to properly cool.

Please, for best results, do not substitute any of the ingredients in this recipe.

I usually serve the cake plain and in very thin slices. I find that thin slices are a definite plus to bringing out the cake’s flavor as well as making the cake seem lighter and fluffier.

This is a wonderful cake. Its flavor is delicate, however it is easily overpowered by the wrong accompaniment. It is NOT as good served with ice cream as ice cream tends to overpower the delicate flavor of the cake. It can be given a lemon glaze if desired,

but we usually don ‘t do this for the same reason.

However, the cake is GOOD served with fresh sweetened strawberries and whipped cream. These seem to compliment rather than detract from the cake. Paul’s favorite to add with these is Grand Marnier.

The beauty about this cake is that it can be frozen for months, then defrosted as good as new! Since it is difficult for Paul and I to finish a whole cake in the three or so days it takes to dry out, I usually freeze it in quarters in zip-lock freezer bags so that we only defrost as much as we need at any one time.

Bon Appetit!